Shrimp With Coconut Lime Cilantro Ginger & Rice

• Raw shrimp - 1 lb.+ (or chicken or both -you choose!)
• Butter - 1 pat
• Salt - pinch
• 1 Lime - squashed for juice
• Light Coconut Milk - 1 can (no need for the full fat version!)
• Fresh Ginger - 1 to 2 Tbsp., chopped small
• Fresh Cilantro - 1/2 bunch chopped
• Fresh ginger
• 3 to 6 garlic cloves- your preference
• Rice (I used an ethnic coconut ginger thai rice from grocery store and prepared it with 1 cup of the coconut milk and 3/4 of water, although it called for 1 3/4 water) - you an also use a wheat penne pasta, or any typical 4 serving rice if you prefer.
• Asparagus - 1 bunch, chopped into 2 in. sections

1. Place raw, even frozen, shrimp in a saute pan with pat of butter, salt, & the juice of 1 lime on medium heat. Prepare rice in separate pan according to directions, except using part of coconut milk in place of water. If you have a steamer pot, you can steam the asparagus on top of the rice (or pasta) while it's cooking. While the shrimp is cooking, throw in the remaining coconut milk, the crushed garlic cloves, the ginger, and the cilantro. If you choose to also cook chicken, you can remove the shrimp when it's cooked (pink), leaving the juices; add the raw chicken and maybe more garlic, ginger, coconut milk, based on taste and desired sauce quantity. When chicken is cooked through, add the shrimp back, and the steamed asparagus, and stir all together. Serve over the rice/pasta and offer red pepper flakes to those who prefer it hot.

butter, salt, light coconut milk, fresh ginger, cilantro, fresh ginger, garlic, rice, sections

Taken from www.epicurious.com/recipes/member/views/shrimp-with-coconut-lime-cilantro-ginger-rice-1271185 (may not work)